The Effect of Dietary Fiber on Food Liking

Stopped early · Not applicable

Conditions studied: Different Fermentable Fiber, Satiation

In brief

This study will investigate the effects of different fermenting fibers on liking of foods.

Key facts

Study ID

NCT03241238

Run by

The University of Tennessee, Knoxville

People needed

12

Starts

2017-07-24

Expected to finish

2018-05-30

Last updated by the study team

2019-07-16

Who can join

Age: 18 and older, up to 35. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Body mass index (BMI) between 18.5 to 24.9 kg/m\^2
• Unrestrained eater (<12 on Three Factor Eating Questionnaire [TFEQ])
• report liking turkey or ham sandwiches, brownies, grapes, and potato chips (rate all items >50mm on a visual analogue scale [VAS]).
• Report regularly eating before 10 am
• Can completed all sessions within 6 weeks of the screening session.

You may not qualify if…

• Report binge eating
• Report a medical condition that influences eating
• Report food allergies to the study foods
• Currently smoke
• Report dietary restrictions
• Report not liking brownies
• Report currently taking a medication that effects appetite
• Report being pregnant or breast-feeding
• Report being an athlete in training.

Where it is running

• Healthy Eating and Activity Laboratory, University of Tennessee — Knoxville, Tennessee, United States

Full record on ClinicalTrials.gov

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